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Fi.H Inch MANN & Co.
FLEISCHMANN <& CO.
INTRODUCERS AND DISTRIBUTERS OF
IN THE UNITED STATES AND CANADA.
THESE BOOKLETS WILL BE MAILED TO ANY
PART OF THE UNITED STATES AND THE
CANADAS ON RECEIPT OF NAME AND 2 CENT
ADDRESS FLEISCHMANN & CO., PERRY and
WASHINGTON STREETS, NEW-YORK CITY.
FIETSCHMANN & ro,,
183 ADELAIDE ST. W,,
HOW TO USE
ORIGINATED AND SELECTED BY
Copyrighted, 1889, by
Fleischmann & Co.
C. J0URGEN8EN, 96 A 98 MAIDEN LANE, NEW*VORK.
A Talk About Bread-Making 7
Selection of Flour 9
Wheat Bread 9
Concord Bread ^°
Bran Bread ^ ^
Brown Bread * '
Brown Bread Toast '2
Buttermilk Bread. . ^3
Graham Bread ^3
Milk Bread. ^3
Potato Bread H
Rye Bread ^
Risen Corn Bread H
French Rolls ^5
Tea Rolls '5
Mixed Biscuits ^^
Middlings Biscuits ^^
Anti-Dyspeptic Biscuits ^6
Rye Biscuits ^7
Popular Puffs ^7
Squirrels' Tails ^7
Hot Cross Buns *^
" The Martha's Vineyard Bun " i8
Sally Lunn ^9
Children's Rusk ^9
liUCKWUKAT Cakks 20
Corn-Mkai, Flapjacks 20
Flannkk Carks 21
WHKAT MtFFINS 21
Drop Miffins 21
(iRANDMA's Muffins 21
(".RAHA.M Muffins 22
I\\RCH CAKKS 22
S'i'RAWKFRRY OR RaSPHKRRV SHORT-CAKF. (No. i) 23
Strawukrry Shori-cakk (No. 2) 23
Imperial Jumblf:s 24
Nut Cak.1' 24
Bread Cake 25
Spiced Cake 25
Gold Cake 25
i'XECTioN Cake 25
Christmas Cakes 26
Auntie's Cookies 26
Risen Angkl-Cake 26
Batter Pudding 27
Peach Pot-Pie 27
Suet Pudding 28
Berry Roly-Polv 28
Pie-Crus r 28
Hard Sauce 29
Cream Sauce 29
Mugwump Sauce 29
Clam Pot-Pie 30
Root Beer 31
H I'', signs of the times arc certainly evident to those who
^: use their eyes and their ears. That we are tencHng to
^•j common-sense in matters pertaining to the welfare of
our bodies is universally admitted. How shall I best jjro-
mote the health of my family ? the prudent mother and
housekeeper now inquires. What shall my children eat, and
in what way shall they be clothed, in order to insure good
appetites, good digestion, and sound nerves ? Wasp-waists
are no longer fashionable, and the gid with a delicate appe-
tite and super-sensitive sensibilities is not an object of admira-
tion. It is no longer a sign of superior refinement for a
woman o faint easil\-. The girl wlio is not able to walk
a few miles with ease, run, if need be, climb fences and
row a boat, is regarded with commiseration. She may read
Cicero, converse in Parisian French and pretend to Browning,
but she is not an agreeable companion for healthy, vigorous
young folks. The tide of public opinion has set strongly
against unnecessary invalidism ; and while there is just as
much sympathy in the world for the weakness and the ills
that are unavoidable, there is a growing determination to
eliminate as m.any of the causes of disease as possible. The
tests of analysis to which the component articles of food
have l)Cfn subjected for the past few years prove the great
interest taken in tlie sul)ject of health.
'J'he kitchen has been called " the stomach of the house,"
and now people begin to understand that the stomach is the
kitchen of the l)o(ly,and if this room is in disorder, all the other
departments of the human establishment must necessarily suf-
fer. We know that health and poor digestion cannot exist
in the same organism, and we also know that when our food
is i)roperly digested and assimilated disease is only possible
where there are other and local causes. We know again that
there is no such thing as the proper digestion and assimilation
of improperly cooked food. Pure material, hygienically pre-
pared and partaken of in reason, cannot fail to produce both
mental and physical vigor. It is with the desire to assist in
this good work that the following recipes, all of them simple,
practical, and thoroughly tested, are given to the world.
There is less intelligence shown in the preparation of bread-
stuffs than in any other department of cookery. Meats and
vegetables can be rendered very unpalatable by improper
cooking, but they cannot be made so dangerously indigesti-
ble as the bread and the biscuits and the cakes which form
so large a part of the food we eat.
The most of the recipes given in this little volume are safe
even for those whose digestions are impaired. Those con-
taining fruits and spices are not, however, recommended for
dyspeptics, but for the stomachs that have been sufficiently
well cared for to bear a generous and varied diet.
A TALK ABOUT BREAD-MAKING.
ISnrHKkK is nothinijj in the whole realm of cookery so rare
[^1 as good bread, and strangely enough there is nothing
.^J in the world so easy to make. The process is sim-
plicity itself. The principal recpiisites are good tlour and
yeast that can be thoroughly depended upon. 'Inhere are i)er-
haps a few old housekeepers who, through a long and labori-
ous experience, have learned to make yeast that will i^cneraZ/y
produce desirable results ; but this is accomplished by a waste-
ful expenditure of time and nerve force. A rise or a fall of
temperature is sure to disturb the perfect conditions necessary
to the evolution of the model loaf; so the housekeeper finds
that " eternal vigilance is the price " of good bread. Very
litde necessity now exists for the domestic manufacture of
yeast. Fleischmann's Compressed Yeast is to be found almost
everywhere, and is as reliable as it is compact and handy.
The grocers in all of our principal cides, towns, and villages are
supplied with fresh yeast daily, and the yeast that is left over
is gathered up by the company, in order to insure against the
sale of anything less than perfect. Should a housekeeper have
a cake that she is in doubt about, she need test it only with a
finger and thumb. If it is good, it will be firm. If unfit for
use, it will dent easily.
In this connection it will be well to call attention to the
yellow label which is placed upon every Cuke of this Com-
pressed Yeast. A glance will suffice to see if Fleischmann's
name is duly inscribed thereupon. If it is, the cook can go
ahead, with the conviction that success will crown her efforts.
A lady incjuiring about the proper proportions of yeast and
flour wrote, that she thought '• the whole of a Fleischmann's
Compressed Yeast Cake was too much for two quarts of flour,"
as her dough became so light that it soured. A whole yeast
cake might possibly be too much for two quarts of flour in the
summer, when the sponge is set early in the evening, but it
could hardly be so in winter. The condition spoken of is
more likely to result from the dough standing too long before
baking, than from too much yeast, though in this matter good
judgment is \ery necessary. A Fleischmann's Compressed Yeast
Cake is not too much for two (juarts of flour, if mixed late in the
evening and remolded and baked early in the morning. Or, if
more convenient, it can be mixed immediately after breakfast
and baked in the afternoon. This is the best plan for a begin-
ner, provided the oven can be trusted in the latter part of the
day, because the dough can then be carefully watched.
It takes some judgment and experience to tell when dough
has arrived at the correct raising point. But if the bread is
properly put together, and in summer is lightly covered
and kept in a moderately warm place, and in winter is
well tucked up and kej^t I'rom a chill, it will be ready to remix
early in the morning. It is always best for novices to go
entirely by rule. After making bread a few times the cook
will become familiar with the a^jpearance of the dough, and
can then safely vary the time, and try any other experiments
that her ingenuity and love of variety may suggest. But let
not the young cook go to the work with a premonition of evil.
" Faint heart " is as dangerous in bread-making as in courtship.
With sleeves rolled back, a clean apron, and a bold, calm front,
let the novice approach the fliour barrel. " There is no such
word as fail " for those who determine to succeed.
SELECTION OF FLOUR.
In buying flour alwa'^s avoid that which is powdery and
unable to retain the form given it by a firm pressure of the
hand. The top of a barrel of flour will often bear this test,
when half a foot down it would be as impossible to give it a
shape with the hand as it would be to bunch the powdered
dust of the street. For this reason some housekeepers, who
have been cheated a few times in this manner, insist upon
testing the flour at the other end of the barrel.
There are many recipes for bread-making, bat the following
is easy, economical, and unfailing ; therefore the very best one
for a beginner.
To three quarts of sifted flour, add a great spoonful of salt
and a teaspoonful of sugar. Dissolve a Fleischmann's Yeast
Cake in half a cup of warm water, and with the necessary
mixing-fluid — warm milk or water — work into form, and
knead until the dough does not cleave to the molding-board.
Cover carefully, and set in a warm place to rise. In the morn-
ing, knead again, make into loaves, and when very light bake
in a moderate oven from three-quarters of an hour to an hour.
If the cook prefers bread a litde short instead of spongy, let
her rub a teaspoonful of lard into the flour before adding the
yeast. This is entirely a matter of taste. Also, let the cook
remember that while a Fleischmann's Compressed Yeast Cake is
not too much for two quarts of flour, it is sufficient for three
quarts if mixed over night with warm milk or water, and
placed in a warm place to rise. Bread mixed with milk does
not keep moist so long as that mixed with water, but it is
richer and more nourishing. Housekeepers who make bread
only once a week would do well to use warm water for the
The recipe for the far-famed Concord Bread is as follows.
This rule is more elaborate than the preceding one and
takes more time, but the results are excellent.
Use one quart of milk, lard the size of an egg, or, what is
its equivalent in actual measurement, a rounded tablespoonful,
two quarts of flour, one of them even, the other a heaping
quart ; one cake of Fleischmann's Compressed Yeast, a heaping
teaspoonful of salt, and an even teaspoonful of white sugar.
Dissolve the yeast, salt, and sugar in a very litde tepid water,
just as little as possible ; scald the lard in the milk, and when
cool, add to the yeast, and stir in the flour to make a rather
stiff dough, but do not knead. Let it rise over night ; in the
morning, the very first thing, stir it down, and when il is risen
again do not knead, but shake with the flour on the board,
take out the dough and work with the hands just enough to make
it smooth and free from the flour ; put into the pans to rise
again, and bake from thirty to forty minutes, according to the
size of the loaves, having the oven very hot when the bread is
first put in.
Two cups of rye meal, one cup of brown sugar, three cups
of Indian meal, a small handful of salt ; mix into a soft batter
with warm milk, into which a Fleischmann's Compressed Yeast
Cake has been dissolved. Do this over night. In the morning,
place in a carefully buttered pan and set to rise again. The loaf
should be covered while baking in order to keep the crust from
Brown bread is considered especially difficult to make, even
by good cooks, but, like wheat bread, the process is perfectly
simple. Brown bread requires long baking, and as the ten-
dency of brown bread is toward a thick crust, the oven should
be only moderately heated. The loaf should be carefully cov-
ered, and with a deep vessel that will not interfere with the
rising. Four hours is none too long for the baking. It is more
w^ork to steam brown bread, but by so doing all danger of a
thick crust is avoided, as the whole loaf is sure to be more moist.
One of llu; principal causes ot failure in making brown bread
is to be ft)un(l in the use of rye liour instead of rye meal. Rye
flour is too rtnc and makes a ]i)asty mixture, which is very un-
desirable. Neither is the finely bolted Indian meal the best for
this purpose. I'wo cups or two bowls of white meal to one cup
or one bowl of rye meal is about the proper proportion. P'or a
small family, two coffee-cups of white or yellow Indian meal
antl one of rye meal will be sufficient. Add to these a teacup
of Graham flour, a cui) of molasses, and warm milk enough to
make a soft batter. Dissolve a Fleischmann's Compressed
Yeast Cake in some warm water, and stir well into the mixture.
Add a great spoonful of salt, l^ct it rise over night. In the
morning sdr briskly, and pour into a pan cfr steamer, and let it
rise again. Steam frcm three to four hours.
BROWN BREAD TOAST.
Comparatively few ])ersons are aware of the deliciousness
of brown bread toast. It is exceedingly appetizing and easily
digested. But the brown bread which produces nice toast is
made quite differently from the usual kind. Take one cup of
wheat flour, one cup of rye meal, one cup of yellow corn meal,
one teaspoonful of salt, three tablespoonfuls of sugar, and a
Fleischmann's Compressed Yeast Cake, dissolved in a little
warm water. Mix with milk which has been scalded and
cooled until it is of the right consistency to shape ; when
light, put into pans ; let it rise again, and bake one hour. The
next day it can be sliced and toasted. Make a cream gravy
and serve hot.
Sift enough ;3our into a quart of hot buttermilk to make a
thick batter; add a Flcischmann's Yeast Cake which has
been dissolved in warm water, and set to rise. When Hght,
work in half a teaspoonful of soda which has been dissolveil
thoroughly in a great spoonful of warm water. Add flour
enough to work over without stickiness. After rising the
second time, make into loaves and bake slowly.
Onk-third as much wheat flour as Graham is the proper
proportions for Graham bread and also for Graham biscuit.
To six cups of Graham flour add two cups of wheat flour, one
tablespoonful of lard, one even teaspoonful of salt, one cup or
a half cup of molasses, according to the taste of the family.
Dissolve a Fleischmann's Yeast Cake in a little warm water,
add warm milk enough to make a moderately firm dough.
Mix well, and set to rise. When light, place in pans, let rise
again, and bake in a slow oven.
To a quart of warm new milk add a Fleischmann's Yeast
Cake which has been dissolved in a little warm water, and a
great spoonful of melted butter. Stir into this a pint of sifted
flour and a dessert-spoonful of sugar. Beat well, and set to
rise. When light, work in flour enough to make a firm dough.
Raise again, place in pans ; raise again, and bake in a moder-
ately slow 3ven.
Mash half a dozen potatoes very fine. Add a great spoon-
ful of melted butter, two cups of warm milk, a teaspoonful of
salt, and a teaspoonful of sugar. Dissolve a Fleischmann's Yeast
Cake in warm water, and sift in flour enough to make a mod-
erately stiff batter. Mix well, and set to rise. When light, put
into pans and raise again. Bake slowly.
A HEAPING quart of rye flour, and a scant pint of wheat flour,
a small handful of salt, an even great spoonful of butter or lard,
and half a cup of molasses or sugar. Dissolve a Fleischmann's
Yeast Cake in warm milk enough to make a good dough.
Knead for several minutes, and set to rise. In the morning
knead, put into pans and raise the second time. Bake an hour.
RISEN CORN BREAD.
Dissolve half of a Fleischmann's Yeast Cake in a little
warm water, and add milk enough to make a soft batter of
two cups of Indian meal -— white or yellow — and one cup of
sifted wheat flour. Use half a teaspoonful of salt. When light,
stir in three eggs, the whites and yolks beaten separately, a
scant cup of sugar, and a spoonful of melted butter. Set to rise
again, and when light, bake in large pans or patty pans.
Bread and biscuits can be mixed at the same time, and
thus save time and labor by making a little larger batch. In
the morning take enough of the hght dough to make as many
biscuits as are necessary. To a (juart bowl of dough add a
heaping great spoonful of butter. Work in well, sifting in
a little more Hour if necessary. Do not roll out, but make
into small biscuits with the hantls, and set in warm place to
rise. Cover with a bread cloth, and when very light bake in
aciuickoven. pRENCH ROLLS.
Much inquiry has been made for a rule for tender French
rolls with a brittle crust. One must have rich warm milk to
begin with. The flour must be the whitest and best procurable.
To a quart of sifted flour add a generous half-cup of sweet
butter, a little more than half of a Fleischmann's Yeast Cake
dissolved in warm milk, and a great spoonful of powdered
sugar. This dough requires considerable kneading. Set to
rise in a warm place. In the morning remould, adding the
whites of two eggs beaten to a froth. Make into oblong rolls,
let them rise again, and bake in quick oven.
Two quarts of sifted flour, a Fleischmann's Yeast Cake dis-
solved in warm milk, a little salt, t>v-o great spoonfuls of
powdered sugar, two-thirds of a cup of butter, and warm
milk enough to make a soft dough. Set to rise immediately
after breakfast; an hour or more before tea beat the whites
of two eggs to a stiff froth, work in carefuUy; then make into
rolls and set to rise again. Twenty minutes to half an hour in
a quick oven will be sufficient.
One-third rye Hour, one-third Graham, and one-third wheat
middHngs. Add a Hltle salt, . tablespoonful of sugar, and a
tablespoonful of butter. Mix with warm milk, into which a
Fleischmann's Yeast Cake has been dissolved. Knead thor-
oughly, set to rise over night, knead well again in the morning
and make into biscuits. Raise the second time and bake in a
moderate oven. Loaves made in the same way are as digest-
ible as they are palatable.
Boil one quart of milk, and when pardy cool, add a litde
salt and two spoonfuls of sugar. Dissolve a Fleischmann's
Yeast Cake in a little warm water, and stir in enough mid-
dlings to make a soft batter. In the morning, add two eggs
well-beaten, and sifted flour enough to make a moderately firm
dough. Place in pans and let rise until light. Bake in a quick
The following recipe and remarks are from "Aunt Annie,"
the famous Vermont housekeeper. She says: "I have made
these biscuits many a time for poor, half-starved creatures who
had not been able to digest even the simplest food for weeks,
and I have never yet seen the person who had the sHghtest
trouble in taking care of them. Milk, you know, is the rankest
poison to some stomachs, and there is no milk in these biscuits,
and very litde of what I call * pulp,' or ' wads of dough.' Sift
a quart of flour two or three times, into which a teaspoonful
of salt has been thrown. Take a piece of butter the si/e of
an egg and rub well into the Hour. Then dissolve the larger
half of a Fleischmann's Yeast Cake in a little tepid water, and
.stir in ; add cold water enough to make a soft dough. Roll to
thin cookie thickness and cut out. Place two together, sepa-
rating only by tiny pieces of butter. Bake a rich brown in a
pretty hot oven. 1 will guarantee them to be crisp, delicious
Two cups of rye flour, one cup of wheat flour, a great
spoonful of sugar, a little salt. Dissolve a Fleischmann's
Yeast Cake in a litde warm water; add to this enough flour
to make a soft batter. Mix over night or early in morning.
When light, remould, place in pans and let rise again.
A PINT of flour and a pinch of salt, sifted twice. Rub a
half a teacup of butter into the flour, and add part of a
Fleischmann's Yeast Cake that has been dissolved in a little
warm water. Mix to a soft batter with warm milk. Set to
rise. When light, add the whites of three eggs beaten to a stiff"
froth, and a great spoonful of granulated sugar. Stir briskly,
and bake in p itty pans in hot oven. These are delicious.
This is a comparatively new delicacy, and was first made by
an ingenious lady of Providence, R. I., from which place
many novel and delicious recipes have come.
To a (juart of flour that lias been twice sifted, add a little
salt, a piece of butler the si/e of an egg, then rub well into the
flour. Dissuive half a i'lcisc:hmann's Yeast Cake in a little
warm water, and add to this warm milk enough to make a
moderately soft baiter. Do not s])are the kneading. Set to
rise. W'licn li^hl, add the whites of two eggs that have been
beaten to a stiff froth. Let rise again. Make a sauce of one
cup of granulated sugar, and half a cup of butter. Beat until
white and creamy. Roll the dough out thin, cut in strips
about an inch and a half wide and six inches long, and spread
the sauce upon them. Roll each strip up separately, place in
pan, let rise again, and bake in a hot oven.
HOT CROSS BUNS.
Make a sponge of one pint of sweet milk, wheat flour, a
little salt, and a Fleischmann's Yeast Cake dissolved in warm
milk. When light, add a cup of sugar, half a cup of butter,
and a little cinnamon. Sift in flour enough to roll out. Knead
well and set to rise again. Roll ato square cakes and make a
deep cross upon each with a knife, and place in oven. When
done brush with a feather dipped in the white of an egg which
has been beaten with sugar.
"THE MARTHA'S VINEYARD
This is a unique delicacy, but why " bun " is hard to tell.
They are baked in gem pans, and are eaten hot with butter.
The recipe is as follows : One cup of wheat flour, one cup
of Graham flour, linlf a cup of rye (lour, two lu-apiii^' spoon-
fuls of l)uttcr, a little salt, halt" of a Flcischtnann's W-ast Cake
dissolved in warm water, and enou^Mi milk to make a soft, but
not " runny " s})onL,'e. Set in warm j)lace to rise over niL,dit.
In the morning add two eggs well ])eaten, a generous half cuj)
of sugar, and let stand a few moments. JJake in a ([uiek oven.
Add five well-beaten eggs to two ru[)S of warm milk, and
two tablespoonfuls of melted butter, a little salt, and a cuj) of
sugar. Stir in enough sifted Hour to make a soft batter. Set to
rise. When light, pour into patty i)ans, and bake quickly.
Make a soft s[)onge of one pint of warm milk, half of a
P'leischmann's Yeast Cake dissolved in warm water, and
sifted flour. Let it rise over night. In the morning add
half a cup of melted butter, one cup of sugar, one egg,
and a little salt. Flavor with cinnamon. Sift in flour enough
to make a firm dough. Mold into rolls, place in pans,
let rise again, and bake in quick oven. These are improved
by the addition of a few^ cuiTants or raisins. When done,
dampen the tops slightly and sift on some powdered sugar.
The best wafile recipe I know of is as follows: If for break-
fast, mix at night one pint of milk, half a Fleischmann's Yeast
Cake, and one pint of sifted flour. In the morning add a little
salt, a lablespoonful of melted butter, two cj^'gs, yolks and whites
beaten separately. If intended for tea, mix in the morning.
At a recent gathering of savants and scientists, buckwheat
was declared perfectly innocent of the inflammatory principle
which has so long and vigorously been used against it. \\'hile
it contains more carbon than wheat, this fact does not detract
from its favor, as the manufacture of caloric is a blessing with
the thermometer in the zero neighborhood. Hie testimony of
workingmen, that a breakfast of buckwheat cakes was better
to labor on than a meal of meat and potatoes, was carefully
considered by these scientific in(iuirers after truth. There is
one infallible rule for perfect cakes, cakes that will not weaken
or inflame the stomach. Take a quart of warm milk, a little
salt, a great spoonful of Indian meal, and buckwheat enough
to make a soft batter. Then dissolve part of a Fleischmann's
Yeast Cake in a litde warm water and stir in briskly. Cover
closely, and set in a warm place to rise. In the morning stir
again, and bake on a hot griddle.
Eat with butter and maple syrup.
Dissolve a Fleischmann's Yeast Cake in a quart of warm
milk. Add a cupful of Indian meal, a cup of sifted flour, and
a little salt. In the morning stir in two eggs Hghtly beaten,
and a little sugar or molasses if sweetness is preferred. Should
the batter not be thick enough, sift in more flour. Bake on hot
OSE (|uart of milk, one Flcisihmann's Vcast Cake dissolved
in warm water, one tablespoonful of melted hutter, three eggs
well beaten, a little salt, and flour enough for a soft hatter.
Add the butter and eggs in the morning. JkiVe on a hot
Two (;ui)s of sifted flour, a litUe .salt, a great spoonful of
sugar, and a great s[joonful of melted butter. Dissolve a
Fleischmann's Yeast C!ake in a little \yarm water, ami add
milk enough to make a moderately firm batter. When risen,
beat three eggs, lightly, and stir in. Jiake in rings and eat
Take two eggs, well l)caten, one and a half pints of milk or
water, one great spoonful of butter, one teaspoonful of salt, and
a Fleischmann's Yeast Cake dissolved in a little warm water.
Stir enough wheat flour into this mixture to make a good batter.
In the morning don't stir the batter, l)ut drop it a spoonful at a -
time in a dripping-pan. Bake in rather a (piick oven for half
Make a batter of one pint of warm milk and wheat tiour.
Add a little salt and a Fleischmann's Yeast Cake dissolved in a
little warm water or milk. Set to rise over night. In the morn-
ing stir in three eggs, whites and yolks beaten separately, and
half a cup of granulated sugar. Sift in a little more flour, and
let rise again. \\ hen very light, poir into rings and bake in a
To one quart of warm milk add three cups of Graham flour,
one cup of wheat flour, n little salt, one tablespoonful of butter
and one of lard, half a cup of sugar. Add a Fleischmann's
Yeast Cake which has been dissolved in a little warm water,
and stir well. When light, bake in muflln rings.
One pint of warm milk, two tablespoonfuls of melted but-
ter, a little salt, and flour enough to make a soft batter. When
light, pour into patty pans, let rise a few moments, and bake in
a quick oven. Sweet crumpets are made by addijig a half cup
One cup of granulated sugar, three-quarters of a cup of milk,
piece of butter the size of an egg, and two eggs well beaten.
Add flour enough to make a soft batter, then stir briskly in a
couple of tablespoonfuls of warm milk in which a Fleischmann's
Yeast Cake has been dissolved. When light, add two large
cups of popped corn. This must be of the best (quality, and
all the hard grains eliminated. Bake at once in muflin rings,
and eat when warm.
Two cups of sugar, half a cup of butter, one pint of milk, a
half teaspoonful of salt, and cinnamon and nutmeg to taste.
Dissolve a Fleischmann's Yeast Cake in a little warm water ;
add flour enough to make a firm dough. Set to rise. In the
morning add three eggs, beaten light, and flour enough to make
the dough tlie proper consistency. Set to rise again. When
light, roll into a thick sheet, cut out, and fry in boiling lard.
Sift powdered sugar over them while hot.
STRAWBERRY OR RASPBERRY
SHORT-CAKE. No. i.
To a quart of sifted flour add a little salt, a heai)ing table-
spoonful of butter, a teaspoonful of sugar, and a Fleischmann's
Yeast Cake which has been dissolved in warm milk or water.
Work into dough with warm milk and set to rise. When light,
roll into sheets about half an inch thick and let rise again.
Bake in a quick oven. Sweeten the berries to taste and place
between the cakes, and on top. Serve with cream.
STRAWBERRY SHORT-CAKE. No. 2.
If cream is to be had, dissolve a part of a Fleischmann's
Yeast Cake in a little warm water, and then add a cup of cream.
A pint of sifted flour will make a cake large enough for a me-
dium-sized family. The rule can be enlarged or diminished to
suit the necessities of the situation. If there is no cream, rub a
generous half cup of butter into the pint of flour. If there is
cream, leave out the butter. Add half a cup of sugar, a little
salt, and set to rise. When light, roll into thin cakes and bake.
Then butter, and spread the strawberries, which have been
rolled — not jammed — in powdered sugar. Three i)ints of
berries are none too much for the pint of Hour.
Three cups of powdered sugar, two-thirds of a cup of but-
ter, a cup of milk, and sifted Hour enough to make an ordinary
cake batter. Aild part of a Fleischmann's Yeast Cake dis-
solved in a little warm water, and then stir thoroughl}'. Set
to rise. When light, add four eggs, which have not been
beaten, sdrring in one at a dme briskly. Bake in patty pans
or in large cakes. Success depends upon the beating and
Thbee cups of light dough, made according to bread rule,
four eggs, lighdy beaten, two cups of sugar, three-quarters of
a cup of hickory nuts which have been very carefully cleared
of the shells. Add the nuts last after a vigorous beating of
the mixture. Pour into pans and let stand half an hour. Bake
in a moderate oven. This recipe is perfect for currant or cit-
ron cake. If currant cake is desired, substitute a cup of this
fruit, which has been thoroughly washed, dried, and floured.
If citron cake is wanted, slice a half pound into thin slices,
flour, and stir in carefully.
To one pint of risen bread dough, made according to rule
previously given, add half a cup of butter, a coffee cup of
sugar, three eggs, well beaten, a pound of stoned raisins, care-
fully Houred, a little nutmeg, ami sifted Hour enough to make
a proper cake consistency. Place in pans, let stand fifteen
minutes and bake very slowly.
To a cup of risen dough, add four eggs, whites and yolks
beaten separately, half a cup of butter, two cups of sugar, a
teaspoonful of ground cloves, another of ground i innamon,
a little nutmeg, and a pound of stoned raisins, well floured.
Sift in flour enough to make a good batter. Pour into pans
and let stand Iialf an liour. Bake slowly.
Ox\E coftee cup of sifted flour, a little salt, a part of a Fleisch-
mann's Yeast Cake dissolved in a little warm water. Make
into a soft batter with warm milk, and set to rise. When
light, add a cup and a half of granulated sugar, three-quar-
ters of a cup of butter, the }olks of five eggs carefully beaten,
and sifted flour enough to make a good cake batter. Flavor
with vanilla, f.et stand in pans fifteen minutes, and bake very
Two coftee cups of sifted flour, a little salt, two-thirds of a
Fleischmann's Yeast Cake dissolved in a litde warm milk or
water, and sufticient warm milk to make a soft dough. When
very light, add one cup of butter, the w^iites and yolks of
seven eggs, beaten separately ; two coftee cups of sugar, and
flour enough to make a reliable cake batter. Thep add one
pound of raisins, one pound of currants, and one pound of
sliced citron, well floured, one teasjioonful of ground cloves,
one of cinnamon, half a teaspoonful of maize, and half a pint of
brandy or wine. Sherry is the best for this purpose. Pour into
pans and let stand one hour, liake in a moderate oven, slowly.
To one pint of risen bread dough add two cups of granu-
lated sugar, one cup of butter, three eggs, whites and yolks
beaten separately, one teacup of hickory nuts, one great spoon-
ful of caraway seeds, two cups of stoned raisins, and a little
grated nutmeg. Cover closely and let stand till light. Pour
into patty pans and bake slowly. When cool, ice them and
sift over a few fine candies.
One and a half cups of sugar, half a cup of butter, one egg,
half a Fleischmann's Yeast Cake dissolved in warm water, and
a teaspoonful of ground cinnamon. Sift in flour enough to
make a good cake batter. Roll into very thin cakes, cut into
cookies and bake in a quick oven.
One coffee cup of sifted flour, two-thirds of a Fleischmann's
Yeast Cake dissolved in warm milk, and warm milk enough to
make a soft batter. Set to rise. When very light stir in half a
cup of butter, two cups of confectioners' sugar, and the whites of
eight eggs, beaten to a stiff froth. Then stir in about two cups
of sifted flour, and flavor with extract of almond. Pour into
a pan and let rise till very light. Hake in a slow oven. This
cake when properly made is most delicious.
Rub a great spoonful of butter into a pint of sifted flour and
a litde salt. Dissolve a part of a Fleischmann's Yeast Cake in
a little warm water. Add warm milk enough to make a mod-
erately soft batter. Set to rise. When light, add four eggs, the
yolks and whites beaten separately. Cook in double boiler three-
quarters of an hour. Serve hot with hard, soft, or cream sauce.
This most dehcious dish is made by carefully wiping as many
peaches as may be desirable, and placing in pot with just
enough water to cover them. Add sugar according to (juan-
tity of fruit, ^^'hen l)oiling, cover with a crust which has been
made from the rule for wheat bread, with the addidon of half a
cup of butter to a coffee cup of dough. In the whole realm
of desserts there is nothing more delicious or more easily taken
care of. A baked pie can be made by peeling, halving, and
sweetening the i)eaches, and covering with crust in the same
manner. Half a cup of boiling water is sufficient for this deli-
cacy. Serve with cream sauce made of butter and sugar.
Take a coffee cup of suet which has been chopped as fine as
possible, and rub it carefully into a quart of sifted and salted
flour. Dissolve a ])art of a Fleischmann's Yeast Cake in warm
water, and stir in with warm milk enoiigli to made a soft batter.
Let it rise in a warm place. When light, add two well-beaten
eggs, and boil in a loosely-tied bag an hour and a half. A slm-
l)le and delicious sauce for this and other i)uddings is made as
follows : Take one cup of sugar and one egg, beat to frothi-
ness, and three-quarters of a cup of milk — very hot but not
boiling — stirred in just before serving.
If for midday dessert, mix the dough immediately after
breakfast and set in warm place to rise. Sift two coffee cups of
flour, add a little salt, and two teaspoonfuls of butter. Rub in
thoroughly. Dissolve half of a Fleischmann's Yeast Cake in a
little warm water or milk, and then mix into a soft dough with
warm milk. When this is light, roll into a long strip and
spread the berries thickly over it. Sift over them a litde flour.
Roll carefully, place in a pudding bag or steamer and cook
three-quarters of an hour. Huckleberries, blackberries, and
raspberries can be used for this dish ; also sliced ripe peaches.
A HOUSEKEEPER from Maine writes as follows : " I have an
original recipe for pie-crust, and my family and my neighbors
pronounce it perfect. For years I had used lard and baking
powder because the latter gave to the crust a tenderness which
was very agreeable. But after a while we found that we were
always uncomfortable, if not really ill, after eating pies made
in this fashion. So 1 ])Ut my wits to work and evolved the fol-
lowing : If I wish to make four i)ies I take four meilium-sized
cu])s of sifted Hour, a teaspoonful of salt, one half cup of
melted beef suet, one great spoonful of lard and two of butter.
Then I add half of a Fleischmann's Yeast Cake dissolved in
a little warm water. Next I rub the shortening carefully into
the Hour, and then add tej^id water enough to make the
proper dough. 1 prepare this over night and set in warm
place to rise. In the morning it is all ready to roll out into
tender, flaky, delicious crust."
Unk cup of sugar, and half a cup of butter. Beat to a froth
and flavor with brandy or wine.
Half a pint of cream, one cuj) of sugar, one teaspoonful of
vanilla, and one egg. Beat the sugar and egg together, heat
the cream almost to boiling-point, and add to the sugar and
egg immediately before serving. If cream is not obtainable,
milk will do.
One cup of sugar, half a cup of butter, and one egg. Stir
all together without having previously beaten the egg. Beat
till very light. Flavor to taste. Notwithstanding its name
this is the best sauce made.
The clams must be raw, and the cook must be careful that
they are not gritty. Cut off the black heads and separate the
bellies from the rest of the clams, and chop the heads and the
rims. Strain the clam water. P'ry out five or six slices of nice
fat pork. This will be sufficient for a soHd cjuart of clams.
When this is done, take out the pork and cut two or three
onions into the })ork fat. \Vhen there is time it is better to
chop the onions. When these are cooketl, i)our into a dish,
and place the slices of pork in the bottom of the pot which is
to have the honor of holding your pot-pie. Add a layer of the
onions, a layer of thinly-sliced potatoes, a layer of clams — the
heads and the rims — then sprinkle in pepper and salt and a
little flour. Build up in this way until you have used all your
materials. Then add half a dozen cloves. Fill just to the
edge with boiling water. Have ready a raised crust, made of a
scant pint of flour into which a great spoonful of butter has been
rubbed. Use half of a Fleischmann's Yeast Cake which has been
dissolved in a litde warm water. The dough should be soft. Raise
twice as for bread. Roll out, and when the pot is boiling place
the crust on top, having made a hole in the middle for the escape
of steam. Cook half an hour. Take off the crust and stir in the
clam bellies, and let boil a minute longer. Add a little water if
there is not quite gravy enough, and season to taste.
Delicious home-made root beer can be evolved from the
dried roots found in the drug stores; but if you are in the
country and can get tlie fresh roots, so much the better. The
amount and variety of roots depend very much on taste, but
a good jjropordon is to take equal pans of dandelion and
yellow dock, half as much sassafras, wintergreen or birch bark
to flavor, and a little handful of })rince's pine. Boil them
together, not too long, but just to extract the flavor, strain and
cool. When lukewarm add a Fleisrhmann's Yeast Cake, and
sweeten with molasses. Brown sugar may be used if preferred,
but the molasses seems to have most affinity with the roots.
Let it stand twenty-four hours, skimming it frequently. Bottle
tightly. It will be ready to drink in eight or ten days.
CALENDAR FOR 1890.
• .J ' • I s ! • I . e ' ■ I I- . h" J
z 12 13^14 15 16 I7|i8
-, 19 20 I 21 j 22 12.! 2.(125
26 27|2S 2y 30 31 I . ■
9 10 1
2 1 :.' :;
' 5! 6|
4 1 5
1 1 1 2
lu ! I9
,. oi ^ 31 4! 5' 6
g 8 I 9' io| II 12 13
D 15 161 I7J 18 19 20
22 23 ' 24 25 26 27
29 30 ! . . I
I 2 3
C 7 , 8 , 9 10
13 14 15 16 17
20 21 22 23 24
27 28 29 30 31
3i 4 56 7
10 II 12 13 14
17 iS 19 20 21
24 '2^ 26 27 28
, , 3 4
7 8 [ 9 10 II
14 15 16 17 18
21 J2 23 24 25
28 29 30 . . . .
••.... I 2
5! 67 89
12 13 1415 16
1 1.,. 202122 23
26 27 28 ^ 29 30
21 31 4 S! 6
9 10 II 12 13
16 17:181 19 20
23 i 24 1 25 ^26 27
2i 3 4
9 10 II
15 !i6 17 18
21 1 22
! I 2
j 8 9
1 15 16
23 24 25
20 1 29 130 31